Alaska's Wild Gourmet is told through mouth-watering recipes and edge of your seat stories that begin on the darkest night of Sherri's soul with the suicide of her husband, Walt. In horror and in grief, she begins a nomadic journey around the world, mending the shattered pieces of her life, and birthing her culinary vision. Sherri Ewing-Rahmanop is a vibrating force of energy, tempered with purpose and love. Sherri's self- taught culinary journey began at the tender age of eight, and rose to a pinnacle of success when her extreme catering business was featured on National Geographic and The Outdoor Channel. Her family business served upscale meals, in pristine outdoor settings, throughout remote Alaska. Alaska's Wild Gourmet was born from her twenty years of journaling, and began as a cookbook to leave as a legacy to her children. During filming, tragedy imploded Sherri's world with the soul wounding suicide of her husband. She took her culinary vision on a healing journey around the world and finally in Mercy, her 24ft Mercedes RV. Her vision of connecting people through her food was birthed with her "HallelujahHollerBack" program where she asks guests to forage and donate ingredients for a coveted seat at her table. Sherri's journey is filled with incredible adventure and freedom today. She has found her own souls' expression with a unique soul-print unlike any other person. Today you can find Sherri in random RV resorts throughout America, teaching cooking courses, or donating her services to people that resonate with her soul food journey. She calls people in with her servant's heart and from the abundance that her life personifies. Sherri has opened her spirit to sharing her gifts, through speaking, to people who feel the same warrior calling. She speaks in churches, in support groups, at campfires, or any place that she happens to coddiwomple. www.AlaskasWildGourmet.com "I am on a conscious journey of adventure, basking in an amazing experience. I travel the world making intentional choices that align with my purpose. God has brought the spiritual harmony that was lacking in my life. My love shows itself in the colors that spiral as I paint the world from the worship of my art." I have written this book for one person, the one who has been called to be a warrior. This person has a calling on their life to rise above circumstances, no matter how soul wrenching. This human has a servant's heart and will be found in service to others. This person was born for such a time as now. This soul will be enlightened and knows their purpose here. If you think this book is about you, it is. www.AlaskasWildGourmet.com

Alaska's Wild Gourmet is told through mouth-watering recipes and edge of your seat stories that begin on the darkest night of Sherri's soul with the suicide of her husband, Walt. In horror and in grief, she begins a nomadic journey around the world, mending the shattered pieces of her life, and birthing her culinary vision. Sherri Ewing-Rahmanop is a vibrating force of energy, tempered with purpose and love. Sherri's self- taught culinary journey began at the tender age of eight, and rose to a pinnacle of success when her extreme catering business was featured on National Geographic and The Outdoor Channel. Her family business served upscale meals, in pristine outdoor settings, throughout remote Alaska. Alaska's Wild Gourmet was born from her twenty years of journaling, and began as a cookbook to leave as a legacy to her children. During filming, tragedy imploded Sherri's world with the soul wounding suicide of her husband. She took her culinary vision on a healing journey around the world and finally in Mercy, her 24ft Mercedes RV. Her vision of connecting people through her food was birthed with her "HallelujahHollerBack" program where she asks guests to forage and donate ingredients for a coveted seat at her table. Sherri's journey is filled with incredible adventure and freedom today. She has found her own souls' expression with a unique soul-print unlike any other person. Today you can find Sherri in random RV resorts throughout America, teaching cooking courses, or donating her services to people that resonate with her soul food journey. She calls people in with her servant's heart and from the abundance that her life personifies. Sherri has opened her spirit to sharing her gifts, through speaking, to people who feel the same warrior calling. She speaks in churches, in support groups, at campfires, or any place that she happens to coddiwomple. "I am on a conscious journey of adventure, basking in an amazing experience. I travel the world making intentional choices that align with my purpose. God has brought the spiritual harmony that was lacking in my life. My love shows itself in the colors that spiral as I paint the world from the worship of my art." I have written this book for one person, the one who has been called to be a warrior. This person has a calling on their life to rise above circumstances, no matter how soul wrenching. This human has a servant's heart and will be found in service to others. This person was born for such a time as now. This soul will be enlightened and knows their purpose here. If you think this book is about you, it is. www.AlaskasWildGourmet.com

In Wild Men, Wild Alaska professional hunting and fishing guide and outfitter Rocky McElveen tells the stories of his own adventures as well as those of some of his well-known clients. The book takes readers directly into the Alaskan bush, and shares the intense challenges of a majestic wilderness that pushes a man to his limits.

With nearly 50 species of berries that grow wild in Alaska, this collection takes the more abundant and popular species and shares 200 tried-and-true berry recipes that have been Alaskan favorites for decades. In this newly updated edition of The Alaska Wild Berry Cookbook, brightened with a fresh design and re-edited and modernized with an all-new foreword and glossary, you'll find a range of berry recipes that go far beyond the usual limited sampling. Mouth-watering recipes include classic desserts, such as blueberry-lemon pie and strawberry mousse, to more unique ones, such as salmonberry cake, but there are also sections for berry-made breads, salads, meat dishes and marinades, preserves, candies, mincemeats, and even beverages. Also included are easy substitutions for berry lovers everywhere, foragers and grocery store shoppers alike, to customize and enjoy the dishes wherever they may live. From lowbush cranberry marmalade to raspberry cake to crowberry syrup, this classic berry cookbook covers it all.

Narrative of author's visits in 1899 and 1900-01 to Dawson, Nome and Golovnin Bay.

From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska’s changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their cultural resilience in gathering, processing, and sharing wild food; these seasonal food practices resonate with all Alaskans who come together to fish and stock their refrigerators in preparation for the long winter. In warm home kitchens and remote cafés, Alaskan food brings people together, creating community and excitement in canning salmon, slicing muktuk, and savoring fresh berry pies. This collection features interviews, photographs, and recipes by James Beard Award–winning journalist and third-generation Alaskan Julia O’Malley. Touching on issues of subsistence, climate change, cultural mixing and remixing, innovation, interdependence, and community, The Whale and the Cupcake reveals how Alaskans connect with the land and each other through food.

"Plant Lore of an Alaskan Island" identifies the most common plants in the Kodiak archipelago. It includes edible and medicinal plants, with recipes for preparing for your table plus a special index section of medicinal plants with a brief description of their use. Native uses of these plants are emphasized, making the book somewhat of an ethnobotany. It's a good "armchair book" because it includes stories of gathering adventures, a section on the history of Ouzinkie, with stories and pictures, a full description and illustration of each plant, plus a "plant family index" with information about each plant family represented. Color and black and white photos enhance the pages. Take this book on foraging trips or enjoy reading it at home. Though focused on Spruce Island, these plants or a similar species can be found in many Alaskan locations.

"Pronunciation of Tlingit terms." -- on disc.

In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood.